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opking
Tri Tip wants to be grilled not sous vide.
theotheragentm
I just did some at 144F this weekend. Even 137F seems low to me.
136 for 4-6 hours. I actually prefer 4 hours because it has more bite. You can go 6 if you want it really tender but it can get a little mushy for me. I wouldn’t go below 135 or it will be chewy. I have done A LOT of tri tip
bluegoo-photography
I’ve done this many, many times. Dry brine overnight and then 130F for 2-4 hrs and then sear the heck out of it. Melts in your mouth…
kiltedgeek
I do 127 for 2 to 4 hours, then hard sear (2 minutes at least on a side)
Justsomeguy1983
Dang, Those look fucking great. I don’t sous vide this cut, but damn, i’m having grown-up feelings looking at that meat.
Sven_Grammerstorf_
137 for 6 hours.
chepnut
I do tri tips all the time, I buy them on sale and will cook them all at the same time and then freeze them for later. For my it’s 136/137 my families them a bit more tender so I go for the 6hr mark. Ice bath and freeze. Your time limit will work, make sure you do a nice bath so when you brown it won’t over cook
austinteddy3
All hail the 135!!!
SuperFan28475
whoa, i see that i’m an outlier.
i cook for a full 24 hours. all the chewiness is gone. depending on the preferences of my guests i will cook at 129.5 to 134. then i build a large open flame on my grill using wood chips and leave the tritip in the open flames for 60 seconds, then turn, then 45 more seconds. then i let it sit under light tin foil for 20 minutes. if i say so myself it gets rave reviews every single time.
viroimmuno
I have some Wagyu tri tip that I was planning to smoke for an hour or so then sous vide for 4-6 hours and sear at the end. Thoughts/suggestions?
Fuzzy-Sky-6510
I’ve done 24hrs and it’s bomb
Redditholio
I’ve done them for a couple of days at 130 and they are great that way.
hagglenut
128.5 6 hours
mancastronaut
131, seven hours. Did one last weekend – was incredible.
SkewerNU
Those look delicious. Mouth is open for any leftovers! 😁
25 Comments
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Tri Tip wants to be grilled not sous vide.
I just did some at 144F this weekend. Even 137F seems low to me.
https://preview.redd.it/4tocdpuw419g1.jpeg?width=3072&format=pjpg&auto=webp&s=1dfac1dc9a5ebef3c39e75a7b24227f4d68e7118
129 for 5 hours. Sear on the grill
135 for 6 hrs. 15 min ice bath. Sear,slice and enjoy
Never sous vide under 130 for more than 2 hours.
I would do 135 – 137 for 6-8 hours. Six is enough, just depends on if you have the time.
[Tri Tip Recipe](https://imgur.com/a/Gi8NTvi) 129.2F
I’ve done 131f for five hours multiple times and it’s always incredible. Going to try 135 for six hours this year on xmas.
Californian here. Do 134-135 for 2-4 hours.
Tri tip is chewy under that temp. It’s not similar to a strip steak or sirloin.
SV @ 135° for 6 to 7 hours. Quick sear… very quick. [https://i.imgur.com/g3CWkMT.jpg](https://i.imgur.com/g3CWkMT.jpg)
[https://i.imgur.com/tPlzUCO.jpg](https://i.imgur.com/tPlzUCO.jpg)
136 for 4-6 hours. I actually prefer 4 hours because it has more bite. You can go 6 if you want it really tender but it can get a little mushy for me. I wouldn’t go below 135 or it will be chewy. I have done A LOT of tri tip
I’ve done this many, many times. Dry brine overnight and then 130F for 2-4 hrs and then sear the heck out of it. Melts in your mouth…
I do 127 for 2 to 4 hours, then hard sear (2 minutes at least on a side)
Dang, Those look fucking great. I don’t sous vide this cut, but damn, i’m having grown-up feelings looking at that meat.
137 for 6 hours.
I do tri tips all the time, I buy them on sale and will cook them all at the same time and then freeze them for later. For my it’s 136/137 my families them a bit more tender so I go for the 6hr mark. Ice bath and freeze. Your time limit will work, make sure you do a nice bath so when you brown it won’t over cook
All hail the 135!!!
whoa, i see that i’m an outlier.
i cook for a full 24 hours. all the chewiness is gone. depending on the preferences of my guests i will cook at 129.5 to 134. then i build a large open flame on my grill using wood chips and leave the tritip in the open flames for 60 seconds, then turn, then 45 more seconds. then i let it sit under light tin foil for 20 minutes. if i say so myself it gets rave reviews every single time.
I have some Wagyu tri tip that I was planning to smoke for an hour or so then sous vide for 4-6 hours and sear at the end. Thoughts/suggestions?
I’ve done 24hrs and it’s bomb
I’ve done them for a couple of days at 130 and they are great that way.
128.5 6 hours
131, seven hours. Did one last weekend – was incredible.
Those look delicious. Mouth is open for any leftovers! 😁
Those are gorgeous.